Sip a bit of history when the Bourbon House hosts a dinner on Wednesday, October 6, at 6:30 p.m. paired with Michter’s whiskey, which traces its lineage back to 1753.

Cara Owsley / The Times-PicayuneThe Bourbon House boasts a bar and an oyster bar.

The whiskey was first distilled on a Pennsylvania farm in the late 18th century. Today the site is a National Historic Landmark, but sadly it’s no longer an active distillery. Chatham Imports now owns the Michter’s name and produces the brand in Kentucky.

Michter’s small batch bourbons and ryes, however, continue to win praise. The well-known spirit reviewer F. Paul Pacult awarded all the whiskeys to be served at the Bourbon House dinner either four or five stars, his highest rankings.

Bourbon House chefs Darin Nesbit and J. Zink have prepared a three-course meal to pair with Michter’s US 1 small batch bourbon, 10-year-old single barrel rye, 10-year-old single barrel bourbon and two whiskey cocktails. Willis Pratt, Michter’s master distiller, will be on hand to answer questions.